Episode 13 - Spice Rubbed Lamb Rump with Roasted Baby Vegetables

Ingedients:

Serves 4

Spice Rubbed Lamb Rump with Roasted Baby Vegetables - Papa reme ūkui, huawhenua tunutunu

• 4 lamb rumps - papa reme
• 2 tsp ground cumin - kumine kuoro
• 2 tsp paprika - tiri paperika
• 2 tsp ground coriander - koriana
• 2 cloves fresh garlic - kano kāriki
• 50ml olive oil - hinu ōriwa
• 8 baby carrots - kāreti iti
• 4 baby beets - rengakura
• ¼ of a pumpkin - paukena
• 1 bunch of thyme - tāima
• 4 Māori potatoes - peruperu
• Salt and black pepper - tote pepa pango

Lemon Dressing - Wairanu Rēmana

• 200ml olive oil - hinu ōriwa
• juice and zest of 1 lemon - rēmana
• 3 tsp Dijon mustard - mātete
• 3 fresh mint leaves finely cut - rau hīoi
• 1 Tbsp Mint Jelly - hīoi tīere

Method:

• Mix the ground coriander, cumin, paprika and salt and pepper together, moisten lamb rumps with oil and cover the rumps with the spice mix. Sear both sides in a hot oiled pan for 1 minute each side then transfer to the oven for 7-8 minutes at 170 degrees then rest for 3 minutes before serving.
• Mix the dressing ingredients together. Set aside.
• Chose baby vegetables that are similar sizes and cut potato and pumpkin to similar size. Put them all in a roasting dish, drizzle with oil, season, cook for 20 minutes at 170 degrees.